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Per serving
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- 1
Preheat the oven
Preheat your oven to 350°F.
- 2
Melt the butter
Place the butter in a glass 8x8 or 9x9 inch baking dish and melt it right in the pan — the microwave works perfectly for this. Once melted, use a spatula or pastry brush to coat the sides of the pan so the casserole won't stick.
- 3
Add the corn
Drain the canned whole kernel corn by pressing the lid against the corn over the sink. Add it to the pan with the butter. Open the can of creamed corn and pour the whole thing in — don't drain this one.
- 4
Add sour cream and seasonings
Add the sour cream, sugar, and salt right into the pan. No need to mix yet.
- 5
Stir in the corn muffin mix
Sprinkle the corn muffin mix over everything and use a spatula to stir it all together until well combined. Scrape down the sides of the pan.
- 6
Bake until golden
Bake at 350°F for 35–40 minutes, until the edges are golden brown and pulling away from the sides. When you shake the pan, the center should barely jiggle. A toothpick inserted in the center should come out clean with no wet batter.
- 7
Cool and serve
Let the casserole cool on a wire rack for a couple of minutes before serving warm. Scoop right from the pan — it's a spoonable, custardy dish, not a firm cornbread.
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Sweet Creamed Corn Casserole
Created by: HomeCooking
Ingredients
- 1/2 cup butter
- 15 oz canned whole kernel corn
- 15 oz creamed corn
- 1 cup sour cream
- 3 tbsp granulated sugar
- 1/2 tsp kosher salt
- 8 oz corn muffin mix
Instructions
- Preheat the ovenPreheat your oven to 350°F.
- Melt the butterPlace the butter in a glass 8x8 or 9x9 inch baking dish and melt it right in the pan — the microwave works perfectly for this. Once melted, use a spatula or pastry brush to coat the sides of the pan so the casserole won't stick.
- Add the cornDrain the canned whole kernel corn by pressing the lid against the corn over the sink. Add it to the pan with the butter. Open the can of creamed corn and pour the whole thing in — don't drain this one.
- Add sour cream and seasoningsAdd the sour cream, sugar, and salt right into the pan. No need to mix yet.
- Stir in the corn muffin mixSprinkle the corn muffin mix over everything and use a spatula to stir it all together until well combined. Scrape down the sides of the pan.
- Bake until goldenBake at 350°F for 35–40 minutes, until the edges are golden brown and pulling away from the sides. When you shake the pan, the center should barely jiggle. A toothpick inserted in the center should come out clean with no wet batter.
- Cool and serveLet the casserole cool on a wire rack for a couple of minutes before serving warm. Scoop right from the pan — it's a spoonable, custardy dish, not a firm cornbread.